Panko Breaded Paillard of Pork Loin
finished with an roasted apple chutney
with white cheddar andouille au gratin potatoes
and a fresh vegetable saute
w/ salad
Shrimp and Crabmeat Tacos
highlighted with an avocado lime aioli
topped with shredded cabbage and peach salsa
served with black bean rice
w/ salad
Pan Seared Salmon
served on a brown basmati rice
topped with a golden tomato concasse
accented with a blackberry basil coulis
w/ salad
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